Master single-crust pâte brisée from Pastry Love: A Baker's Journal of Favorite Recipes (page 438) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Xyz123 on February 20, 2022

    Hands down THE best crust I’ve ever made. So flakey, so tender!!

  • anya_sf on June 07, 2020

    The first time I read the recipe, I was intimidated, but actually it was quite easy to make. With the egg yolk and milk, it's more like pate sucrees I've made than pate brisee. It was relatively easy to roll and baked up tender and flaky.

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